If you’re looking for a cozy, comforting twist on classic cornbread, this Maple Honey Butter Sweet Potato Cornbread is the recipe for you! Sweet potatoes bring a moist, rich flavor, while the maple honey butter adds a warm, indulgent sweetness that’s hard to resist. Whether it’s a holiday dinner, a family gathering, or just a cozy meal at home, this cornbread is the perfect companion to savory dishes or a delicious treat on its own.
Maple Honey Butter Sweet Potato Cornbread
This cornbread is everything you love about fall baking in one pan—soft, fluffy, and packed with the subtle sweetness of sweet potatoes, honey, and maple syrup. With its golden-brown crust and tender crumb, it’s topped off with creamy maple honey butter, making every bite feel like a warm hug. Pair it with roasted meats, hearty stews, or enjoy it as a snack, and you’ve got a dish that brings comfort to any table.
Why Our Maple Honey Butter Sweet Potato Cornbread Is the Best
Our Maple Honey Butter Sweet Potato Cornbread combines classic Southern cornbread with a sweet, creamy twist. The sweet potato adds extra moisture and flavor, while the maple honey butter takes it to the next level with a smooth, melt-in-your-mouth richness.
Ingredients Notes for Maple Honey Butter Sweet Potato Cornbread
Each ingredient in this recipe works together to create a soft, flavorful cornbread topped with irresistible butter.
For the Cornbread:
- 1 cup mashed sweet potatoes: Adds sweetness and moisture. Use freshly cooked or canned sweet potatoes (unsweetened).
- 1 cup yellow cornmeal: Provides the classic texture and flavor of cornbread.
- 1 cup all-purpose flour: Balances the texture for a softer crumb.
- 1/4 cup honey: Sweetens the bread naturally.
- 2 tablespoons maple syrup: Adds a rich, earthy sweetness.
- 1 tablespoon baking powder: Helps the cornbread rise and become fluffy.
- 1/2 teaspoon salt: Balances the sweetness.
- 2 large eggs: Binds the ingredients and gives structure.
- 1/2 cup melted butter: Adds richness and flavor.
- 1 cup buttermilk: Keeps the cornbread tender and moist.
For the Maple Honey Butter:
- 1/4 cup honey: Sweet and floral, perfect for the butter.
- 2 tablespoons maple syrup: Adds depth and warmth.
- 1/2 cup softened butter: Creamy and indulgent.
Kitchen Tools Needed for Maple Honey Butter Sweet Potato Cornbread
- 8×8-inch baking dish or cast-iron skillet
- Mixing bowls (large and small)
- Whisk or fork
- Spatula
- Measuring cups and spoons
- Potato masher (if using fresh sweet potato)
How to Make Maple Honey Butter Sweet Potato Cornbread
Follow these simple steps to create the most irresistible cornbread ever!
1. Preheat the Oven
Set your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet with butter or nonstick spray for easy release.
2. Prepare the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
3. Mix the Wet Ingredients
In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, buttermilk, honey, and maple syrup. Stir until smooth and well-blended.
4. Combine the Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just incorporated. Be careful not to overmix—this will help keep the cornbread light and fluffy. The batter will be thick and smooth.
5. Bake the Cornbread
Pour the batter into the greased baking dish or skillet, spreading it evenly with a spatula. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Make the Maple Honey Butter
While the cornbread is baking, prepare the maple honey butter. In a small bowl, mix the honey, maple syrup, and softened butter until smooth and creamy.
7. Serve and Enjoy
Let the cornbread cool in the pan for a few minutes. Slice and serve warm with a dollop of maple honey butter on each slice for the ultimate flavor experience!
How to Store Maple Honey Butter Sweet Potato Cornbread
To store, allow the cornbread to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze in a resealable bag for up to 3 months. Reheat in the oven or microwave before serving
Variations of Maple Honey Butter Sweet Potato Cornbread
- Cranberry Sweet Potato Cornbread: Fold in 1/2 cup of dried cranberries for a tangy, festive touch.
- Savory Twist: Reduce the honey to 2 tablespoons and add 1/4 cup shredded cheddar and a pinch of cayenne for a savory variation.
- Nutty Delight: Sprinkle chopped pecans or walnuts on top before baking for added crunch.
- Spiced Sweet Potato Cornbread: Add 1 teaspoon of cinnamon or pumpkin pie spice to the batter for a cozy, spiced version.
What to Serve with Maple Honey Butter Sweet Potato Cornbread
Pair this cornbread with:
- Chili: Its sweetness balances the spice of chili.
- Roast Chicken or Turkey: A perfect holiday side dish.
- Hearty Stews: Complements the richness of stews.
- Warm Drinks: Serve with hot cider or spiced tea for a comforting combination.
For dessert, drizzle the cornbread with extra maple syrup and serve with a scoop of vanilla ice cream!
Top Tips for Perfect Maple Honey Butter Sweet Potato Cornbread
- Use Room Temperature Ingredients: This ensures a smooth batter and even baking.
- Don’t Overmix: Overmixing can lead to dense cornbread, so stir gently.
- Sweet Potato Prep: Mash the sweet potatoes well to avoid lumps.
- Preheat the Pan: If using a cast-iron skillet, preheat it in the oven for a crispy crust.
- Add Honey Butter Right Away: Spread maple honey butter on warm cornbread for the best flavor.
Tips from Well-Known Chefs
- Ina Garten: “Add a dash of cinnamon or nutmeg to enhance the sweet potato flavor.”
- Carla Hall: “Use clarified butter in the skillet for an ultra-crispy crust.”
- Thomas Keller: “Bring all ingredients to room temperature for a smoother, more consistent batter.”
Frequently Asked Questions (FAQ)
1. Can I use canned sweet potatoes?
Yes! Just make sure they’re not in syrup and mash them well before using.
2. How can I make this cornbread gluten-free?
Substitute the all-purpose flour with a gluten-free baking flour blend.
3. What if I don’t have buttermilk?
Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
4. Can I freeze this cornbread?
Absolutely. Wrap slices individually in plastic wrap and freeze for up to 3 months.
5. Can I skip the honey or maple syrup?
Yes, but the sweetness and flavor will be slightly reduced. Substitute with brown sugar or agave syrup if needed.
This Maple Honey Butter Sweet Potato Cornbread is the perfect combination of sweet, buttery, and comforting flavors. Whether it’s for a holiday feast or a simple weeknight dinner, this cornbread will quickly become a favorite at your table. Give it a try—you won’t regret it!
Maple Honey Butter Sweet Potato Cornbread
Ingredients
For the Cornbread:
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 2 tablespoons maple syrup
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
For the Maple Honey Butter:
- 1/4 cup honey
- 2 tablespoons maple syrup
- 1/2 cup softened butter
Instructions
Prepare the Oven:
- Preheat your oven to 375°F (190°C).
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
Mix Wet Ingredients:
- In a separate bowl, blend the mashed sweet potatoes, eggs, melted butter, buttermilk, honey, and maple syrup until smooth and well-combined.
Create the Batter:
- Pour the wet ingredients into the dry ingredients, stirring just until incorporated. Be careful not to overmix. Pour the batter into a greased baking dish.
Bake the Cornbread:
- Place in the preheated oven and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Prepare the Maple Honey Butter:
- While the cornbread bakes, mix the honey, maple syrup, and softened butter in a small bowl until smooth and creamy.
Serve and Enjoy:
- Once the cornbread is finished baking, let it cool slightly. Serve warm with a dollop of maple honey butter on top.
Notes
- Sweet Potato Prep: Bake or steam the sweet potato until tender, then mash it well to avoid lumps in the batter.
- Buttermilk Substitute: If you don’t have buttermilk on hand, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice, and let it sit for a few minutes.
- Cornmeal Texture: For a smoother cornbread, use fine cornmeal. Coarse cornmeal adds a bit of crunch to the texture, which can be delightful too!
- Skillet Option: Baking in a cast-iron skillet gives the cornbread a crispy edge. Just be sure to preheat the skillet in the oven before adding the batter.
